When meal planning for each week I take into consideration my schedule and make sure I have super easy, quick meals for my busy days. This is one of my go-to meals for those stressful days. I am able to switch it up week to week by swapping out the salad, salad dressing, and/or chicken seasoning to keep it interesting and make sure we still have plenty of variety.
1 1/4 pounds chicken breast or thighs
Chicken Seasoning – Chicken periperi is my current go-to and pictured below
1 Tbsp Extra Virgin Olive Oil
Red Pepper Flakes
Salt and Pepper
1 bag or clamshell Arugula
2 cups frozen corn
1 can black beans, rinsed
8 ounces grape/cherry tomatoes, halved
1 cucumber, (Peeled, quartered, chopped)
1/2 cup Extra Virgin Olive Oil
1/2 cup Rice Vinegar
3 Limes, juiced
1 shallot, chopped
2 garlic cloves, chopped
1 tsp honey
Salt and pepper to taste
Preheat oven to 425 degrees F. Line a sheet pan with aluminum foil and drizzle with EVOO. Place the chicken on the sheet pan and cover both sides of the chicken with salt, pepper, red pepper flakes, and chicken seasoning. Drizzle EVOO on top on chicken and place in the over once it has reached 425 degrees F. Cook for 20 minutes or until the chicken is cooked all the way through.
In the meantime, prepare the salad. Place the shallot and garlic on medium heat on the stovetop for 2-3 minutes. Add the frozen corn and sauté until thawed. Let the corn cool. Toss together arugula, cucumber, tomatoes, black beans, and corn. Mix together ingredients for salad dressing.
Once chicken is cooked, fill the majority of your plate with salad and a quarter of the plate with chicken. Drizzle salad dressing on top and enjoy!